Popeye’s Copycat Fried Chicken
Ingredients:
4 lbs bone-in chicken pieces (legs, thighs, wings)
2 cups buttermilk
2 cups all-purpose flour
½ cup cornstarch
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne pepper
1 tsp salt
1 tsp black pepper
Oil for frying (vegetable or peanut oil)
Directions:
Marinate Chicken: Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
Prepare Coating: In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Coat Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing down to ensure even coating.
Heat Oil: Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry Chicken: Carefully place chicken pieces in hot oil, cooking in batches to avoid overcrowding. Fry for 12-15 minutes per side or until golden brown and internal temperature reaches 165°F (74°C).
Drain and Serve: Remove chicken from oil and place on a wire rack or paper towel-lined plate to drain. Serve hot.
Prep Time: 15 minutes (+2 hours marinating) | Cook Time: 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 400 kcal | Servings: 6 servings
